These are the best kitchen sink cookies! They have chewy centers, crispy edges and are packed full of chocolate chips, potato chips and pretzels!
These cookies are a a twist on my best chocolate chip cookie recipe. They are perfect for those salty sweet cravings. The dough is loaded with chocolate chips, white chocolate chips, peanut butter chips, pretzels and potato chips! After baking they get sprinkled with flaky sea salt for a finishing touch. They are chewy cookies that you will love!
Try some of my other favorite cookie recipes: pumpkin cheesecake cookies, Harry Potter butterbeer cookies, pistachio cookies, classic chocolate chip cookies, chocolate caramel cookies, chocolate lava cookies or chocolate thumbprint cookies!
Why You'll Love this Kitchen Sink Cookies Recipe
They're full of all your favorite mix-ins! Each bite is loaded with chocolate, peanut butter, pretzel and chip goodness!
They are a salty sweet treat- They're the perfect cookie!
They’re have the best texture- They have chewy centers and crisp edges, and crunchy mix-ins throughout.
Ingredients for Chewy Kitchen Sink Cookies
- Flour- all purpose flour gives these cookies the best chew
- Baking Powder & Baking Soda- help the cookies to rise slightly
- Salt- helps bring out all the flavors in these cookies
- Sugar- mostly brown sugar is used for the best, chewy texture
- Unsalted Butter- make sure it's softened
- Chocolate Chips- I recommend using using semisweet chocolate chips, but you could also use milk or dark chocolate chips
- White Chocolate Chips- I love using Ghirardelli white chocolate chips
- Peanut Butter Chips- I love using Reese's peanut butter chips
- Potato Chips- I would stick with plain, classic chips for these cookies
- Pretzels- I love using the tiny pretzels made by Snyders
- Egg Yolks- just the yolks give these cookies an extra chewy texture
- Vanilla- adds a sweet note to the cookies
- Flaky Sea Salt- for topping the cookies with
Step by Step Instructions
Please see recipe card below for the complete instructions including baking time and measurements!
STEP ONE: In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Then set aside the flour mixture.
STEP TWO: In a large bowl, cream the butter, brown sugar and granulated white sugar together with an electric mixer on high speed until light and fluffy, 2-3 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment if you would rather.)
STEP THREE: Add in the egg yolks and vanilla extract and mix on medium speed until pale in color and fluffy, 1-2 minutes. (Scrape the sides of the bowl as necessary.)
STEP FOUR: Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
STEP FIVE: Add in the semi-sweet chocolate chips, white chocolate chips, peanut butter chips, pretzel pieces and crushed potato chips. Gently fold into the dough with a rubber spatula.
STEP SIX: Scoop the dough with a large, 2 tablespoon capacity cookie scoop. Add extra toppings on top of the cookies (optional). Arrange the cookie dough balls 2 inches apart on a parchment paper lined baking sheet and bake until light golden brown.
STEP SEVEN: After baking, let the cookies cool on the cookie sheet for five minutes then transfer them to a wire rack to completely cool. While they're cooling, sprinkle chocolate chips and flaky sea salt on top of each cookie.
FAQs
How do I store these cookies? Store leftovers in an airtight container or freezer bag for up to four days. You can also freeze them for up to two weeks.
Can I add other mix-ins to these cookies? I would keep the mix-in ratios as is, but you can definitely replace some of the mix ins with others that sound better to you! Some other options are toffee bits, caramel bits and butterscotch chips.
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour with a kitchen scale. 1 cup of flour equals 125 grams.
When the cookies are straight out of the oven, scoot a large circular cookie cutter around them in a circular motion . This will give the cookies a perfect circular shape!
Make sure your egg yolks and butter are at room temperature. This will help to give you the best textured cookies!
If you make these cookies please leave a star review, it's so helpful for me! Tag me on Instagram @inbloombakery_ so I can see as well! Follow me on Pinterest for other dessert ideas!
Other Cookie Recipes to Try Next Time
White Chocolate Macadamia Nut Cookies
📖 Recipe
Kitchen Sink Cookies
Ingredients
- 1 ½ cups (188 g) all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (168 g) salted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ¼ cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 2 teaspoon vanilla
- ½ cup (100 g) semi-sweet chocolate chips
- ⅓ cup (66 g) white chocolate chips
- ⅓ cup (66 g) peanut butter chips
- ⅓ cup (22 g) pretzel pieces (or tiny pretzels)
- ⅓ cup (20 g) potato chip pieces
- flaky sea salt for sprinkling on top
Instructions
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Then set aside the flour mixture.1 ½ cups (188 g) all-purpose flour, spooned and leveled, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl, cream the butter, brown sugar and granulated white sugar together with an electric mixer on high speed until light and fluffy, 2-3 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment if you would rather.)¾ cup (168 g) salted butter, softened, ¾ cup (165 g) light brown sugar, packed, ¼ cup (50 g) granulated white sugar
- Add in the egg yolks and vanilla extract and mix on medium speed until pale in color and fluffy, 1-2 minutes. (Scrape the sides of the bowl as necessary.)2 egg yolks, at room temperature, 2 teaspoon vanilla
- Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
- Add the chocolate chips, white chocolate chips, peanut butter chips, pretzels and potato chips to the dough. Gently fold everything in with a rubber spatula.½ cup (100 g) semi-sweet chocolate chips, ⅓ cup (66 g) white chocolate chips, ⅓ cup (66 g) peanut butter chips, ⅓ cup (22 g) pretzel pieces (or tiny pretzels), ⅓ cup (20 g) potato chip pieces
- Scoop the dough with a large, 2 tablespoon capacity cookie scoop. Arrange the cookie dough balls 3 inches apart on a parchment paper lined baking sheet. *Optional* Add a few extra mix-ins on top of the scooped cookie dough balls. This will give you cookies as pictured. This is totally optional, but I think it makes the cookies look cute!
- Bake the cookies for 10-12 minutes. (10 for chewier centers, 12 for crisper edges.)
- After baking, let the cookies cool on the baking sheets for 5 minutes. Then transfer to a cooling rack to cool for another 10 minutes.(While they're cooling, sprinkle extra chocolate chips and flaky sea salt on top of each cookie.)flaky sea salt for sprinkling on top
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